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Caramel Praline Souffle Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Caramels||28 (Kraft Brand)|
|Eggs||5 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
Serving size: Complete recipe
Calories 2618 Calories from Fat 1371
% Daily Value*
Total Fat 157 g241.3%
Saturated Fat 71.7 g358.6%
Trans Fat 0 g
Cholesterol 1405.8 mg
Sodium 1170.9 mg48.8%
Total Carbohydrates 258 g86.1%
Dietary Fiber 2.7 g10.9%
Sugars 216.7 g
Protein 65 g129.4%
Vitamin A 97.6% Vitamin C 4.8%
Calcium 71.4% Iron 32.9%
*Based on a 2000 Calorie diet
Melt caramels and sugar with remaining water in saucepan over low heat.
Stir frequently until sauce is smooth.
Stir small amount of hot mixture into egg yolks; return to hot mixture.
Cook 3-5 minutes over low heat, stirring constantly, until thickened.
Stir in gelatin.
Cool to room temperature.
Fold stiffly beaten egg whites and whipped cream into caramel mixture.
Wrap a 3-inch collar of aluminum foil around top of 1-quart souffle dish; secure with tape.
Pour mixture into dish; chill until firm.
Remove foil collar before serving.
Melt sugar in skillet over medium heat until clear and caramel colored.
Stir in nuts; spoon onto greased cookie sheet.
Immediately separate nuts with two forks.
Cool; break into small pieces.
Sprinkle over souffle before serving.